Schmaltz-Roasted Brussels Sprouts

By Melissa Clark

Published December 9, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
4(244)
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Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat. If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They may be strained out of store-bought schmaltz; if you don’t have them, just omit them here.) This recipe goes particularly well with a nice roasted chicken, whose flavor underscores the schmaltz.

Featured in: Schmaltz Finds a New, Younger Audience

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Ingredients

Yield:4 servings

  • 1 pound brussels sprouts, trimmed, large ones halved, small ones left whole

  • 3 tablespoons schmaltz (see recipe)

  • 2 smashed garlic cloves

  • 2 bay leaves

  • Kosher salt and black pepper, to taste

  • ½ cup gribenes, roughly chopped, for garnish (optional, see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 8 milligrams cholesterol; 139 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 5 grams fiber; 291 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. On a large rimmed sheet pan, toss together the brussels sprouts, schmaltz, garlic, bay leaves, salt and pepper. Spread everything out into one even layer.

  2. Step 2

    Roast for 25 to 30 minutes, until the outer brussels sprouts leaves are browned and crisp, tossing halfway through. Garnish with gribenes if you have them.

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Ratings

4 out of 5
244 user ratings
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Comments

Stu

For those who think they hate Brussels sprouts, try this preparation. I made these for a crowd of devout sprouts haters a few years ago, but I never got to taste them. They were 100% gone before I got near them.

NG

Absolutely delicious. I added some peppers to the schmaltz and a slight drizzle of basalamic vinegar at the end. Yum!

Philip

You should probably steam some green beans, and leave it at that.

Karma M

Just use duck fat, salt and pepper plus a little cumin. Simple and delicious!

Kiesy

Even better than our previous favorite; oven-blasted sprouts with olive oil, nutmeg, and Aleppo pepper.

Es

I made this dish as a side to a roast duck so I used duck fat for cooking the Brussels sprouts and duck gribenes for garnishing. Very delicious. Layered the sprouts in a cast-iron pan, tossed as directed, and heated the pan before putting into the oven. They didn't need turning and were done in about 20 minutes. A big hit.

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